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Ahmet YEMENİCİOĞLU, Prof. Dr., Department Head Telephone: +90 (232)-750 62 92, Food Engineering Dept. Fax: 750 61 96 email: ahmetyemenicioglu[at]iyte.edu.tr
B.S., Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey (1994) M.S., Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey (1996) Ph.D., Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey (1998)
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RESEARCH
INTERESTS
§ Control of biochemical changes in fresh and processed fruits and vegetables § Production of microbiologically stable high or intermediate moisture fruit products by use of hurdle technology § Biopreservation of fresh or minimally processed fruits and vegetables by antimicrobial enzyme systems § Extraction and characterization of protein based bioactive substances from agroindustrial wastes and foods § Development of functional packaging materials by incorporation of bioactive substances into edible films
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WORK EXPERIENCE
Professor, İzmir Institute of Technology 8/2007- Food Engineering Department, Urla, İzmir, Turkey
Associate Professor, İzmir Institute of Technology 12/2001 -8/2007 Food Engineering Department, Urla, İzmir, Turkey
Assistant Professor, İzmir Institute of Technology 5/1999 - 12/2001 Food Engineering Department, Urla, İzmir, Turkey
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HONORS
1989-1990 Encouragement award in a project
competition by The Scientific and Technical Research Council of Turkey
(TÜBİTAK)
1990-1994 B.S., Graduated at the first
place
1997-1998 Ankara University annual science
encouragement award was given to his research entitled “Heat inactivation kinetics
of apple polyphenol oxidase and activation of its latent form”.
2000-2001 Ankara University annual science
encouragement award was given to his research entitled “Effect of hydrogen
peroxide on sour cherry anthocyanins”.
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PUBLICATIONS
Arcan, I., Yemenicioglu, A. 2013.
Development of flexible zein-wax composite and zein-fatty acid blend films
for controlled release of lysozyme. Food
Research International, 51: 208-216. Aydemir, L.Y., Yemenicioglu A. 2013.
Potential of Turkish Kabuli type chickpea and green and red lentil cultivars
as source of soy and animal origin functional protein alternatives. LWT-Food Science and Technology. 50:
686-694. Sudagıdan, M., Yemenicioglu A. 2012.
Effects of nisin and lysozyme on growth inhibition and biofilm formation
capacity of Staphylococcus aureus strains isolated from raw milk and cheese
samples. Journal of Food Protection,.DOI:
10.4315/0362-028X.JFP-12-001. Alkan, D., Aydemir, L.Y., Arcan, I.,
Yavuzdurmaz, H., Atabay, H.I., Ceylan, C., Yemenicioglu, A. 2011. Development
of flexible antimicrobial packaging meterials against Campylobacter jejuni by
incorporation of gallic acid into zein-based films. Journal of Agricultural and Food Chemistry. 59(20)11003-11010. Ünalan, I.U, Ucar, K.D.A, Arcan, I.,
Korel, F., Yemenicioglu, A. 2011 Antimicrobial potential of polylysine in
edible films. Food Sci. Technol. Res.
17(4): 375-380. Ünalan, I.U., Korel, F.,
Yemenicioglu, A. 2011. Active packaging of ground beef patties by edible zein
films incorporated with partially purified lysozyme and Na2EDTA. International Journal of Food Science and
Technology. 46: 1289-1295. Arcan, I., Yemenicioğlu, A. (2011).
Incorporating phenolic compounds opens a new perspective to use zein films as
flexible bioactive packaging materials. Food
Research International. 44(2):
550-556. Frary A., Göl D., Keleş D., Ökmen B., Pinar H.,
Şiğva H.Ö., Yemenicioğlu A., Doğanlar, S. 2010. Salt tolerance in Solanum
pennellii: antioxidant responce and related QTL. BMC Plant Biology. 10(58):1-16. Arcan I., Yemenicioğlu A. 2010. Effects of
controlled pepsin hydrolisis on antioxidant potential and functional changes
of chickpea proteins. Food Research
International. 43:140-147. Guedidi S., Yurekli Y., Dertani A., Dejardin P.,
Innocent C., Altinkaya, SA, Yemenicioğlu A. 2010. Effect of enzyme location
on activity and stability of trypsin and urease immobilized on porous
membranes by using lyer-by-lyer self-assembly of polyelectrolyte. Journal of Membrane Science.
365:59-67. Simsek Ş., Yemenicioğlu A. 2010. Commercially
suitable pectin methylesterase from Valencia orange peels. Turkish Journal of Agriculture and
Forestry. 34:109-119. Gemili S, Yemenicioğlu A.,
Altinkaya SA. 2010. Development of
antioxidant food packaging materials with controlled release properties. Journal of Food Engineering.
96:325-332. Gemili S., Yemenicioğlu A., Altınkaya S.A. 2009. Development
of cellulose acetate based antimicrobial packaging materials for controlled
release of lysozyme. Journal of Food
Engineering. 90: 453-462. Okmen B., Sigva H.O., Mutlu S., Doganlar S.,
Yemenicioğlu A., Frary A. 2009. Total antioxidant activity and total phenolic
contents in different Turkish eggplant (Solanum melongena L.) cultivars. International Journal of Food Properties.
12:616-624. Frary A., Keçeli M.A., Ökmen B., Şığva H.Ö.,
Yemenicioğlu A., Doğanlar S. 2009. Water-soluble antioxidant potential of
Turkish pepper cultivars. Hortscience.
43:631-636. Arcan I., Yemenicioğlu A. 2009. Antioxidant
activity and phenolic content of freash and dry nuts with and without the
seed coat. Journal of Food Composition
and Analysis. 22:184-188. Yener FYG, Korel F.,
Yemenicioğlu A. 2009. Antimicrobial
activity of lactoperoxidase system incorporated into cross-limked alginate
films. Journal of Food Science. 74:
453-462. Gemili S., Umdu E.S., Yaprak N., Üstok F.I.,
Yener F.Y.G., Güçbilmez Ç.M., Altınkaya S.A., Yemenicioğlu A. 2007. Partial
purification of hen egg white lysozyme by ethanol precipitation method and
determination of thermal stability of its lyophilized form. Turkish Journal of Agriculture and
Forestry. 31: 125-134. Şimşek Ş., Yemenicioğlu A. 2007. Partial
Purification and Kinetic Characterization of Mushroom Stem Polyphenoloxidase
and Determination of its Storage Stability in Different Lyophilized Forms. Process Biochemistry, 42:943-950. Güçbilmez Ç.M., Yemenicioğlu A. 2007. Partial purification
and preparation of bovine lactoperoxidase and characterization of kinetic
properties of its immobilized form incorporated into cross-linked alginate
films. Food Chemistry 104: 726-733. Arcan I., Yemenicioğlu A. 2007. Antioxidant
activity of protein extracts from heat treated or thermally processed
chickpeas and white beans. Food
Chemistry 103:301-312. Güçbilmez Ç.M., Yemenicioğlu A., Arslanoğlu A.
2007. Antimicrobial and antioxidant acitvity of edible zein films
incorporated with lysozyme, albumin proteins and disodium EDTA. Food Research International 40:80-91. Mecitoğlu Ç., Yemenicioğlu A., Elmacı Z.S.,
Arslanoğlu A., Çetin A.E., Korel F. 2006. Incorporation
of partially purified hen egg white lysozyme into zein films for
antimicrobial food packaging. Food
Research International.
39:12-21. Kandemir N., Yemenicioğlu A., Mecitoğlu Ç.,
Elmacı Z.S., Arslanoğlu A., Göksungur Y., Baysal T. 2005. Production of antimicrobial films by incorporation of
partially purified lysozyme into biodegradable films of crude
exopolysaccharides obtained from Aureobasidium
pullulans fermentation. Food
Technology and Biotechnology 43:343-350.
Demirbüker D., Arcan I. Tokatli F., Yemenicioglu
A. 2005. The effects of hot rehydration in the presence of hydrogen peroxide
on microbial quality, texture, color and antioxidant activity of cold stored
intermediate moisture sun-dried figs. J
Food Sci. 70:153-159. Ozkan M., Yemenicioğlu A., Cemeroğlu B. (2004).
Degradation of various fruit juice anthocyanins by hydrogen peroxide. 3 rd
International Congress on Pigments in Food konferansında seçilerek özel
sayıda basılmış makale. Food Research
International 38: 1015-1021. Demirbüker D., Simsek S., Yemenicioglu A. 2004.
Potential application of hot rehydration alone or in combination with
hydrogen peroxide to control pectin methylesterase activity and microbial
load in cold stored intermediate moisture sun-dried figs. J Food Sci 69:170-178. Yemenicioğlu A., Cemeroğlu B. 2003. Consistency
of polyphenol oxidase thermostability in ripening apricots (Prunus armeniaca L.): Evidence for the
presence of TS-PPO forming and destabilizing mechanisms in apricots. J
Agric Food Chem 51:2371-2379. Yemenicioğlu A. 2002. Control of polyphenol
oxidase in whole potatoes by low temperature blanching. Eur.
Food Res. Tehnol. 214:313-319. Özkan M., Yemenicioğlu
A., Asafi N., Cemeroğlu B. 2002. Degradation kinetics of anthocyanins from
sour cherry, pomegranate and strawberry juices by hydrogen peroxide. J. Food Sci. 67:525-529.
Özkan M., Yemenicioğlu
A., Çıtak B., Cemeroğlu, B. 2000. Effect of hydrogen peroxide on sour cherry
anthocyanins. J. Food Quality.
23:421-428.
Yemenicioğlu A., Cemeroğlu B. 1999. Separation
and thermal characterization of ionically and tightly cell wall bound pectin
methylesterase (PME) from cucumbers (Cucumis
sativus). Z. Lebensm. Unters.
Forsch. 208:369-372. Yemenicioğlu A., Özkan M., Cemeroğlu B. 1998.
Thermostabilities of peroxidases from fresh pinto beans (Phaseolus vulgaris). J. Food Sci. 63:987-990. Yemenicioğlu A., Özkan M., Cemeroğlu B. 1998.
Partial purification and thermal characterization of peroxidase from okra
(Hibiscus esculentum). J. Agric. Food
Chem.46:4158-4163. Yemenicioğlu A., Özkan M.,Velioğlu S., Cemeroğlu
B. 1998. Thermal inactivation kinetics of peroxidase and lipoxygenase from
fresh pinto beans (Phaseolus vulgaris).
Z. Lebensm.Unters. Forsch.
206:294-296. Yemenicioğlu A., Özkan M., Cemeroğlu B. 1997.
Heat inactivation kinetics of apple polyphenol oxidase and activation of its
latent form. J. Food Sci. 62:508-510. Yemenicioğlu
A., Cemeroğlu B. 2003. Sıcaklık ve sürenin havuç ve yeşil fasulyelerde
bulunan pektin metil esteraz enzimi üzerindeki etkisinin belirlenmesi. Gıda.
5:491-495. Yemenicioğlu
A., Günaydın N., Cemeroğlu B. 2000. Cloud stabilisation of naturally cloudy
apple juices by heat treatments. Fruit Processing 7:278-282. Yemenicioğlu A., Ercan R. 1999. The change of in situ lipoxygenase during processing
to semolina and macaroni. Adv. Food Sci. 21(3/4) :84-87.
Yemenicioğlu
A., Özkan M., Cemeroğlu B. 1998. Heat inactivation kinetics of pectin
methylesterase from orange and grapefruit peels- Peroxidase as an indicator
of peel blanching. Fruit Processing 4:158-161. Yemenicioğlu
A., Özkan M., Cemeroğlu B. 1998. Regeneration of peroxidase from fresh pinto
means (Phaseolus vulgaris) Gıda 2: 157-159. Yemenicioğlu
A., Özkan M., Cemeroğlu B. 1999. Some characteristics of polyphenol oxidase
and peroxidase from taro (Colocasia antiquorum). Turkish Journal of
Agriculture and Forestry. 23:425-430. Yemenicioğlu A., Cemeroğlu B. 1998.
Hale Haven seftalilerinde polifenol oksidaz enzimlerinin bazı nitelikleri.
Turkish Journal of Agriculture and Forestry.
22:261-265. Yemenicioğlu
A., Cemeroğlu B. 2000. Meyvelere ısıl yolla karantina uygulanması:Isı uygulamasında
kullanılacak sıcaklık-süre limitlerinin belirlenmesi. Gıda
dergisi.25(1):17-23. Yemenicioğlu
A., Cemeroğlu B. 1999. Enzimlerin aktivasyon ve rejenerasyonunun gıdaların
kalitesi üzerindeki etkileri. Gıda Dergisi 23:415-423. Yemenicioğlu
A., Cemeroğlu B. 1998. Isı uygulamasında indikatör olarak kullanılan bazı
enzimlerin aktivitelerinin belirlenmesi. I. Dondurulacak sebzelerin
haşlanmasında kullanılan indikatör enzimler. Gıda teknolojisi 3(8):66-71. Yemenicioğlu
A., Cemeroğlu B. 1998. Isı uygulamasında indikatör olarak kullanılan bazı
enzimlerin aktivitelerinin belirlenmesi. II. Meyve suyu ve pulpu üretiminde
kullanılan indikatör enzimler. Gıda Teknolojisi 3(9):76-80. Yemenicioğlu
A., Cemeroğlu B. 1996. Gıdaların modifiye atmosferde paketlenme tekniği. Gıda
teknolojisi 3:34-40.
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BOOKS Yemenicioğlu A., Cemeroğlu B. 2007. Enzim Aktivitesi
Tayin Yöntemleri, (Sayfa 235-254), Editör: Cemeroğlu B. Gıda Analizleri. Gıda
Teknolojisi Derneği Yayınları, Yayın Numarası:34, Bizim Büro Basımevi,
Ankara, 535 Sayfa. Cemeroğlu B., Yemenicioğlu A., Özkan M. 2004. Meyve
ve Sebzelerin Bileşimi, (Sayfa 1-188), Cilt 1, Editör: Cemeroğlu B. Meyve ve
Sebze İşleme Teknolojisi 2. Baskı, Başkent Klişe Matbaacılık, Ankara, 670
Sayfa. Yemenicioğlu A., Özkan M. 2004. Meyve ve Sebzelerle
Bunlardan Elde Edilen Ürünlerin Dayandırma Yöntemeleri, (Sayfa 189-232), Cilt
1, Editör: Cemeroğlu B. Meyve ve Sebze İşleme Teknolojisi 2. Baskı, Başkent Klişe Matbaacılık, Ankara, 670
Sayfa. Cemeroğlu, B., Yemenicioğlu, A. ve Özkan. M. 2001.
Meyve ve Sebze İşleme Teknolojisi, Cilt 1: Meyve ve Sebzelerin
Bileşimi-Soğukta Depolanmaları. 1. baskı. Gıda Teknolojisi Derneği, Yayın
Numarası: 24, Başkent Matbaacılık, Ankara, 328 Sayfa. (Yukarıda verilmiş 2004
yılında yayımlanmış olan “Meyve ve Sebze İşleme Teknolojisi” adlı kitap bu
kitapta basılan kısımları aynen içermekte olup 2. baskı niteliğindedir).
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PROJECTS INVOLVED “Increasing shelf life
and quality of fresh and processed fruits and vegetables by low temperature
blanching” Funded by the Research Foundation of Izmir Institute of
Technology. Project # 1999.MÜH.05. Project director (completed). “Production
of commercially suitable pectin methylesterase and polyphenol oxidase from
agro-industrial wastes” Funded by the Research Foundation of Izmir Institute
of Technology. Project # 2002 İYTE 12. Project director
(completed). “Production
of functional packaging materials by use of biopreservatives” Funded by the
The Scientific and Technical Research Council of Turkey. Project #
MİSAG 221. Project director (completed). “Characterization
and modification of antioxidant proteins from plant materials” Funded by the
Research Foundation of Izmir Institute of Technology. Project #
2004 İYTE 05. Project director (continuing). “Determination
of genetic variation and molecular mapping of antioxidant activity and
dietary fibre content in cultivated and wild species of tomato, pepper and
eggplant” The Scientific and Technical Research Council of Turkey.
Project # TOGTAG-3163. Researcher (continuing). “Development
of edible films having antimicrobial characteristics by using lactic acid
bacteria, lysozyme and lactoperoxidase, applications to plastic packaging
materials and to various foods” The Scientific and Technical Research
Council of Turkey. Project # MAG 104 M 386. Researcher (completed). “Preparation and characterization of enzyme immobilized membranes. Modelling of the performances” Türkiye-Fransa arasında ortak olarak gerçekleştirilen PIA Bosphorus projesi olup TÜBİTAK tarafından desteklenmektedir. Proje No: 105 M 325. (Completed). “Development
of composite or blend active edible food packaging materials for controlled
release of bioactive substances” The Scientific and Technical Research
Council of Turkey. Project # MAG 108 M 353. Project Director Researcher
(2008-2011).
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COURSES § FE 525 Advanced Food Biochemistry § FE 533 Enzyme Characterization and Kinetics § FE 530 Heat Treatment and Thermal Processing of Food § FE 511 Advanced Food Chemistry § FE 804 Special Topics § FE904 Special Topics
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